Hi folks,
I would be eternally grateful if someone could help me diagnose the problem with with sourdough.
I have previously had great success following the Tartine recipe for Sourdough. However, since returning to Australia I have been really struggling to get a consistent sourdough that I am happy with, and it is become quite frustrating. I've previously posted here about starter issues, however, I believe I have resolved those - My starter is very active (doubles in 6-10 hours) and smells amazing - a beautiful sour and sweet. I feed the starter ~50% wholewheat / 25% white / 25% rye.
Based on the photo above, can anyone shed any light on where I might be going wrong? Are there classic signs of under or over proofing? I have experimented with 3 - 5 hour bulk fermentation periods (plus overnight fridge ferment), and it seems to have little affect on the end product. Every loaf I bake comes out like the attached photo. Occasionally I'll get an ear, but never any great oven spring.
Many thanks!
James
If the bread has limited oven spring, that suggests that it may be fully fermented at the time it goes into the oven. The cure for that is to get it into the oven earlier.
You mention that you've returned to Australia. Are the temperatures in your Australia location warmer than they were in your prior location? That could lead to faster fermentation, making the dough ready for baking sooner than it had previously.
I really don't see strong signs of over-fermentation. There's a band of crumb at the bottom of the loaf that has smaller alveoli but it doesn't have that compressed look of a badlly over-fermented bread. Crust color is also good, which argues against excessive fermentation.
Paul
Thanks, Paul!
I agree, I didn't think it looked over-fermented - certainly it didn't feel that way when shaping that particular loaf. I had been wondering whether I've been chronically under-fermenting.
Cheers,
James
Mix it well and don't let the holes get that big. Enjoy!